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I don't believe they are inversely proportional. You can a tender cut that has a lot of flavor, such as a good rib-eye steak. For flavor, the general rule of thumb is "fat is flavor". Were not talking about all the thick and hard gristle fat on the edges, but the marbled fat speckled in the meat. That fat helps provide flavor and moisture as it breaks ...


You ask about two separate distinctions here. Flavour: the taste of different cuts of meat varies mostly depending on their fat content or more precisely the way the fat is distributed through the meat. The best results are gained from a marbled cut like shown in a pretty extreme form here. Toughness: rather than Chinese-interfacing the whole thing into ...

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